Seasons’ Eatings: Whole Wheat Pineapple Peach Muffins
By Karleen Armstrong
Denver, CO – Summer is coming to an end. In these post-Labor day weeks I wanted to celebrate the season with bright color and fresh flavors. It’s a chance for one last tropical, sunny food getaway before the Indian summer days arrive eventually bringing full-blown fall. Last week’s Tacos al Pastor from Lauren transported our taste buds through Texas and California for the perfect Mexican summer bite. I knew the pineapple from Lauren’s marinade would be the perfect ingredient in my recipe to honor the long, hot days of summer.
Pineapples are definitely not local to Colorado. Luckily, my home state produces another sweet treat. Orchards become abundant with peaches this time of year. I combined the two to bake a classic breakfast snack with a tropical twist and some local love. Colorado peaches are easy for me to find absolutely anywhere. I can simply stop by my favorite famer stand, grocery store, or if I’m in the mood to drive, take a road trip to the Western Slope and pick some up at the orchards themselves.
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I used this recipe from King Arthur Flour as a jumping off point. I added whole-wheat flour, and replaced half of the peaches called for with fresh pineapple. Strawberries or mango would be great substitutions as well. I also wanted to dress up these muffins with a dried pineapple flower that I’ve watched trending on Pinterest for some time. I used this tutorial. While it does take a couple hours, this technique is super simple and perfect if you’re in the mood to be a little crafty with your food. And it tastes delicious on top of this muffin!
This little cake is not too sweet and is the perfect showcase for the fresh pineapple and peach summer flavors. I’ve been eating one for breakfast with a side of yogurt every day since I made them. Despite the new chill and later sunrise, my mornings have been a little bit sweeter.
Whole Wheat Pineapple Peach Muffins
(Adapted from King Arthur Flour)
Prep time: 30 minutes
Cook time: 30 minutes
Total Time: 1 hour
Prep time for the pineapple flowers: 2 hours
Yield: 28 muffins
- 2 1/4 cups Whole Wheat Flour
- 2 1/4 cups All-Purpose Flour
- 4 1/2 teaspoons baking powder
- 2 cups brown sugar
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 3/4 cup vegetable oil
- 1 1/4 cups milk
- 1 1/2 cups diced peaches. Not peeled. 1-2 peaches.
- 1 pineapple
- Preheat the oven to 200 degrees.
- Slice off the bottom and top of the pineapple.
- Slice off the pineapple rind.
- Use a pairing knife to remove any “eyes”.
- Dice 1 1/2 cups of pineapple and set aside for the muffins. Slice the remaining pineapple as thinly as possible.
- Place on a prepared baking sheet and bake for 1-2 hours, flipping the slices over and rotating the pan every half hour. Remove the pineapple from the oven when the slices are almost completely dried out and are starting to brown.
- It took about two hours for my pineapple to finish baking. The time may vary depending on your oven, altitude, or ripeness of your fruit.
- Transfer slices to a muffin tin. Let sit overnight to mold a flower shape.
- Preheat over to 400 degrees and prepare a muffin pan for baking.
- In a large bowl, combine the flour, salt, baking powder, brown sugar, ginger, nutmeg, and cinnamon.
- In a medium bowl, beat together the eggs, oil, and milk.
- Fold the liquid ingredients into the dry ingredients.
- 5. Fold in the diced peaches and pineapple.
- Pour batter into muffin cups 3/4 full. Bake for 25-30 minutes until golden brown and a toothpick inserted into the muffin is clean when removed.
- Let cool, garnish with a dried pineapple flower, and enjoy!
Karleen is lives in Denver, Colorado. She is a professional ice skater currently pursuing a career in sustainable food. She never travels without her measuring cups, a loaf pan, and a cute apron.